No. 55—WHEY.
Ingredients.
- 1 qt. of milk
- 1½ tsps. of lemon juice
- 2 tbsps. of sugar
Preparation: Put the lemon juice into the milk, warm up slowly and when curdled, pour through a thin cloth and sweeten with sugar.
No. 56—WARM MILK WITH COGNAC.
Quantity for 1 tumblerful.
- ½ pt. of milk
- Rind of ¼ of a lemon
- Yolk of an egg
- 2½ tbsps. of sugar
- 3 tbsps. of cognac
Preparation: Warm the milk with the lemon rind, pour through a sieve, add the yolk of an egg, sugar and cognac, put on the stove and beat to a froth; serve while hot.
No. 57—YOLK OF EGG AND WINE.
Ingredients.